Spatchcock Chicken (first grill in my KJ 3)

(No before photos, we’ve all seen a raw chicken before)

• Lawry’s/cracked pepper/kosher salt/garlic powder dry brine for about 12 hours
• Jealous Devil red bag with a few pieces of hickory in the fire basket
• Double indirect method with the slo roller and deflector plates for an hour at 450°F (it crept up to 475 while getting the veggies ready).

Had no expectations since this was my first real cook on the kamado, but it turned out amazing. Juicy throughout, excellent smoke flavor and the skin was perfectly crispy.